Chef's Table
Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, will be crazy, by the end of the day... So just get into the kitchen & try to be creative using your imagination. It need not be anything grand, just something simple & satisfying. The measurement in the recipes are as is used by me. Please adjust to suit your own taste.
Prep Time: 20mins
Ingredients:
1/2 kg fresh fish meat (tangigue), cut into cubes
100 ml fresh coconut milk
350 mL sukang bahal or aged vinegar
5 tbsp sliced onions, white
5 tbsp sliced ginger
1 large biasong or kaffir lime
2 green chili peppers, or jalapeno, chopped
1 red bell pepper
2 pcs green or red tomatoes, sliced
50g cucumber, cut into rondels
1/4 cup calamansi juice
salt and pepper to taste
Procedure:
Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Pour in the vinegar and mix well. Drain the fish. Add the kalamansi juice, garlic, tomatoes, kaffir lime zest, chili peppers, bell peppers, ginger and onion. Mix well and set aside. Squeeze the remaining kaffir lime juice into the mixture and pour in the coconut cream.
Note: While it is more common to use red onions for making kinilaw, I prefer the sweet white onions as they give a wonderful contrast to the sourness of the vinegar and kalamansi juice. When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.
Yield: 4servings
Prepared by: NJTM
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Prep Time: 25mins
Cook Time: 25-35mins
Ingredients:
1 kilogram chicken, cut into six portions and seasoned with salt and pepper
¼ cup Dijon mustard
1 ½ tablespoon honey
½ piece onion, minced
¼ teaspoon tarragon leaves, fresh or dried
½ teaspoon hot sauce
¼ cup melted butter
½ cup dry breadcrumbs
4pcs calamansi
salt and pepper to taste
Procedure:
Rub chicken with calamansi, salt and pepper. In a preheated pan or griller, sear or grill chicken until color changes to light brown. Set aside.
In a mixing bowl, combine mustard, honey, onion, tarragon, hot sauce and 1 tablespoon of butter.
Arrange the chicken on a baking dish, spread the mixture over the chicken pieces then coat with breadcrumbs. Drizzle with remaining butter and bake In a preheated 350 degrees F oven for about one hour or until done.
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Note: Best serve with fresh vegetable salad or rice.
Yield: Serves 4
Prepared by: NJTM
Prep Time: 15-20mins
Cook Time: 20-25mins
Ingredients:
800 grams pork tenderloin, cubed
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar
¼ teaspoon ginger, minced
2 cloves garlic, minced
6 slices of bacon
2 pcs. large white onions, cubed
2 tablespoon sake, rice wine
1 cup canned pineapple chunks, drained
1 piece red bell pepper, seeded and quartered
1 piece green bell pepper, seeded and quartered
4 pieces skewers
Salt and pepper, to taste
Procedure:
For the marinade, combine pineapple juice, soy sauce, rice wine, sugar, ginger, and garlic. Season with salt and pepper. Skewer pork cubes alternately with bacon slices, white onions, pineapple chunks and bell peppers. Marinate the skewers in the pineapple mixture for about 4 hours.
Drain the kebabs and boil the marinade. Grill skewers over charcoal brusing occasionaly with the marinade.
*I am not the owner of this photo, this serves as an example.
Yield: 4 servings
Prepared by: NJTM
Prep Time: 10mins
Cook Time: 15mins
Ingredients:
4pieces blue marlin fillets, (120 grams each) seasoned with calamansi, salt and pepper.
1/3 cup olive oil
1 piece ripe mango, diced
½ piece cucumber, diced
1 piece red bell pepper, seeded and diced
2 pieces salad tomatoes, peeled, seeded and diced
½ piece onion, diced
1 clove garlic, minced
1 table spoon vinegar
Juice of one lime and ½ teaspoon lime zest
Salt and pepper, to taste
Procedure:
Season blue marlin fillets with calamsi and ground pepper and sprinkle a little amount of salt. In a preheated pan, place 4-tablespoons of the olive oil and sear prepared blue marlin fillets over medium flame and grill blue marlin fillets according to your desired doneness. prepare extra olive oil for basting to avoid marlin fillets from drying. Set aside.
Meanwhile, combine all mango, vegetables, vinegar, remaining olive oil, lime juice and zest In a mixing bowl. Season to tast. Serve this as a siding for the marlin fillets or use it to top each serving portion for a more attractive finish.
*I am not the owner of this photo, this serves as an example.
Best serve with a wedge of fresh american lemon.
Yield: 4servings
Prepared by: NJTM
Prep Time: 10 - 20mins
Cook Time: 20mins
Ingredients:
1 1/2 beef sirloin (or tenderloin), cubed
3 cloves garlic, minced
1 teaspoon salt
1/8 cup butter, unsalted
4 tablespoon olive oil
1/2 teaspoon ground black pepper
6 tablespoon Worcestershire
2 tablespoon oyster sauce
1 tablespoon soy sauce
Procedure:
Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and let it soak for at least 30 minutes. Heat skillet above high heat then when smoke start to come out from the pan, Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce, Worcestershire and soy sauce, continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes. Transfer to a serving plate. add minced fried garlic on top.
*I am not the owner of this photo, this serves as an example.
Note: Best serve in a sizzling plate.
Yield: 6 servings
Prepared by: NJTM
Prep Time: 6mins
Cook Time: 40mins
Total Time: 46mins
Ingredients:
3 lbs chicken pieces
3 tbsp minced garlic
2 tbsp minced onions
2 tbsp vinegar
1 cup water
1 bay leaf (optional)
1 tbsp crushed black peppercorn
1 tbsp salt
3 tbsp oil
1t tablespoon sugar (white)
2 tbsp soy sauce
1/4 cup cream, (optional)
Procedure:
In a pot, saute garlic, onions and chicken, cook until chicken is tender. add bay leaf, peppercorns, soy sauce, vinegar, simmer for 10mins. Add water, bring to a boil and then simmer again for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.
Season with salt and sugar, simmer for another 10 minutes. The flesh of the chicken should be very tender.
Allow the stock to reduce until about ¾ cup of stock is left. Add the cream only at the end of cooking.
Serve with plain rice and a fried vegetable or a green salad.
Yield: 6 servings
Prepared by: NJTM
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
Ingredients:
1/2 Pork Tederloin (medallion)
2 clove garlic, minced
1 large white onion, Sliced
4 pcs Chili peppers
1 Teaspoon white sugar
2 sprigs fresh Rosemary leaves
2 tablespoons poivre noir (whole) (black peppercorns)
1/8 cup green bell pepper
1/2 block butter, Unsalted
1/2 Creme fraiche or AP cream
1/2 cup beef stock
salt to taste
Procedures:
I a small 8-10 inch skillet, Heat 1 tablespoon of olive oil over medium heat until smoking point. When skillet begin to smoke, sear pork medallion exactly 2 minutes on each side, add rosemary leaves then sprinkle salt and black peppercorns. do not overcook. Remove them to a plate and let it set.
In the same skillet, add 2 tablespoon butter and saute onions, garlic, bell pepper and chili peppers until cook then put the tenderloin steaks at the center, add 2 tablespoons peppercorns and beef stock, then simmer for 5mins. Season with salt and a little bit of sugar to taste. Add Cream Fraice at the end so that the cream will not break.
Serve with Vegestable al anglaise or pasta.
Yield: 3 Servings
Prepared by: NJTM
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4 (3 ounces each) center cut beef tenderloins, medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled.
1 teaspoon worceteshire sauce
2 tablespoons shallots, finely chopped
1/2 teaspoon thyme leaves, fresh if possible
1 ounce brandy, for flambe
1 tablespoon parsley, chopped
1 rablespoon chives, chopped
2 tablespoons olive oil, extra virgin
In a small 8- to 10-inch saute pan, heat 1 tablespoon olive oil over medium heat for 1 minute. Add the tenderloin steaks, add 1Tbsp butter, sprinkle with a little salt and pepper, increase heat to medium-high and seared exactly 2 minutes on each side. Remove them to a plate and let it cool.
Preheat a same saute pan over medium heat for 1 minute. Add butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Place filet mignon medallions on plates and top with the sauce from the pan, accompanied with sauteed vegetables or sauteed par boiled potatoes.
*I am not the owner of this photo, this serves as an example.
Yield: 2 servimgs
Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.
Prepared by: NJTM
